Pro Tips
**Chef's Tips & Troubleshooting:**
- Cook shrimp and squid quickly over high heat — they turn rubbery in under 3 minutes.
- Do not overcook shrimp — they are done as soon as they turn pink and curl into a C-shape.
- Marinate seafood for no more than 15-20 minutes — acid from calamansi or vinegar can cook it prematurely.
- Use fresh seafood whenever possible — frozen releases excess water and dilutes the sauce.
Cooking Tips
Seafood cooks quickly — remove it from heat the moment it turns opaque and flakes easily with a fork. Overcooking makes it tough and rubbery. Pat shellfish dry before adding to the pan so they sear rather than steam. A hot, quick cook preserves their natural sweetness. Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Ingredient Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Seafood dishes are best consumed within 1–2 days. Reheat gently — microwave on low power or warm in a covered skillet over low heat to avoid overcooking. Do not refreeze thawed seafood dishes. Once reheated, consume immediately and do not re-refrigerate. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Nilasing na Hipon
Nilasing na Hipon — fresh seafood prepared Filipino-style with garlic, vinegar, and calamansi. Briny, savory, and deeply flavorful.
Instructions
- Wash the shrimp with running water. Drain the water and place the shrimp in a bowl.
- Add garlic salt and ground black pepper. Mix the ingredients either by tossing using your hands.
- Incorporate the cooking wine. Toss and ensure that all the ingredients are well blended. Let the mixture stand for 10 minutes.
- In another bowl, combine flour, cornstarch, and ground cayenne red pepper. Mix well.
- Heat a cooking pot or a deep frying pan or wok. Pour cooking oil. Let the oil get hot until it reaches 325F.
- Dredge the marinated shrimp in the flour mixture. Make sure that the shrimp is coated all throughout.
- Fry one side of the shrimp for 1 to 2 minutes or until it turns dark orange and the texture gets crispy. Turn it over and do the same with the other side.
- Remove the crispy nilasing na hippo from the cooking pot and place in a plate lined with paper towel.
- Arrange in a serving plate and serve with spicy vinegar.
Kitchen Tools We Recommend
Cook Nilasing na Hipon the easy way with the right tools. Shop our favorite kitchen essentials on Amazon — from reliable pots and pans to measuring tools that make Filipino cooking simpler.
🔥 Trending on Amazon right now — these products are selling fast. Check out what's climbing the charts.
As an Amazon Associate, I earn from qualifying purchases.
Pro Tips & Troubleshooting
- Cook shrimp and squid quickly over high heat — they turn rubbery in under 3 minutes.
- Do not overcook shrimp — they are done as soon as they turn pink and curl into a C-shape.
- Marinate seafood for no more than 15-20 minutes — acid from calamansi or vinegar can cook it prematurely.
- Use fresh seafood whenever possible — frozen releases excess water and dilutes the sauce.
Cooking Tips
Pat shellfish dry before adding to the pan so they sear rather than steam. A hot, quick cook preserves their natural sweetness.
Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Substitutions
Storage & Reheating
Seafood dishes are best consumed within 1–2 days. Reheat gently — microwave on low power or warm in a covered skillet over low heat to avoid overcooking.
Do not refreeze thawed seafood dishes. Once reheated, consume immediately and do not re-refrigerate.
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Comments (0)
Leave a comment